Summer Tomato, Burrata & Kalamata Salad Recipe

ingredients

3 pounds assorted fresh ripe tomatoes (such as heirloom, beefsteak, plum, Roma, hybrid, yellow), sliced
2 (8 oz each) burrata cheese or fresh whole-milk mozzarella
1 pint cherry tomatoes
1 pint grape tomatoes
1/2 cup Kalamata olives
1/4 cup micro greens (such as broccoli, basil, red cabbage)
3-4 radishes, thinly sliced
1/4 cup olive oil
Sea salt and freshly ground black pepper

Place burrata cheese on serving dish. Surround with sliced tomatoes, cherry and grape tomatoes, Kalamata olives, micro greens and sliced radishes. Drizzle generously with olive oil and sprinkle with salt and pepper.